This month at BB Ranch I’m making pulled pork sliders. Per usual, the outcome is quite unusual.
It’s always difficult to get a recipe from William when it comes to the marinade concoctions happening behind the scenes of his Pike Place storefront. Ingredients include but are not limited to: brown sugar, Maker’s Mark Bourbon, African style molasses (cassareep) and three types of Washington cherries from Razey Orchard. Then the pork sat in this mixture for a week. Think that’s enough to make your mouth water? There’s more: the pigs for said pork were fed stems and sticks of marijuana plants. The outcome is sweet, rich, cherry flavored meat with hits of herbaceous sage. It was bar none the best pulled-pork I’ve ever experienced (let alone prepared!).
The pork recipe inspiration is courtesy of Dave Lieberman.
Washington cherry marinated pork butt has to come with a side of slaw, cherry apple slaw to be exact. Gluten-Free Goddess got the wheels a turnin’ with her delicious Snappy Crunchy Vegan Coleslaw and from there, the ideas flew into a new riff on the classic pork slider… follow this link to the BB Ranch Butcher’s Blog with the pulled pork recipe.
Apple Cherry Slaw
Foodie Note: If you have a mandolin to julienne in a hurry, break it out! If not, you can make the slaw in a food processor by varying the blades and cut sizes. You’re looking for a thin shred.
¼ cabbage (about ½ pound), hard center removed
1 medium carrot, peeled
1 Granny Smith apple, cored
1 shallot, chopped
8 fresh cherries (preferably Rainer or Bing), pitted and roughly chopped
1 tablespoon green onion (green and white parts)
2 tablespoons fresh cilantro
¼ teaspoon sea salt
¼ teaspoon fresh pepper
juice of 1 lime
1 ½ tablespoons apple cider vinegar
1 ½ tablespoons extra-virgin olive oil
2 teaspoons agave
1) In a food processor, shred cabbage and carrot. If you have a mandolin, use it to julienne apple. If not, slice it in processor or julienne by hand.
2) Chop shallot and green onion; roughly chop cilantro and cherries.
3) In a small bowl, mix together all dressing ingredients
4) Combine all chopped slaw ingredients in a large bowl. Season with salt/pepper. (If you’re ready to serve, pour all dressing onto slaw and serve.) If you’re not ready, add half the amount of dressing and toss to coat. When ready to make sandwiches, add the remaining dressing, season to taste and mix together.
Find more recipe and pictures from the farm at The BB Ranch Butchers’s Blog.